Food Choices and Coronary Heart Disease: A Population Based Cohort Study of Rural Swedish Men with 12 Years of Follow-up
Abstract
:1. Introduction
2. Methods
2.1. Study Population
2.2. Outcomes
2.3. Food Choices
2.4. Baseline Characteristics
2.5. Statistical Analyses
3. Results
4. Discussion
5. Conclusions
Acknowledgments
References
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n | mean or percent | minimum | maximum | standard deviation | |
---|---|---|---|---|---|
Baseline characteristics, 1990–91 | |||||
Age, years | 1,752 | 50.2 | 39 | 62 | 6.0 |
Body mass Index, kg/m2 | 1,752 | 26.4 | 18.3 | 44.4 | 3.2 |
Serum low-density lipoprotein, mmol/l | 1,739 | 3.8 | 0.5 | 7.6 | 1.0 |
Systolic blood pressure, mm Hg | 1,752 | 134 | 96 | 219 | 17 |
Physical workload, units | 1,721 | 197 | 24 | 570 | 84 |
Farmer, % | 994 | 56.7 | |||
Daily smoker, % | 409 | 23.3 | |||
Outcome, 2002/03 | |||||
Mortality, total, % | 88 | 5.0 | |||
Cardiovascular disease, death or hospitalization, % | 335 | 19.1 | |||
Coronary heart disease, death or hospitalization, % | 138 | 7.9 |
n | percent | |
---|---|---|
Fruit and vegetables | ||
Less than daily | 1,155 | 66.5 |
Daily | 583 | 33.5 |
Milk | ||
High fat | 838 | 48.0 |
Low fat | 908 | 52.0 |
Spread on sandwiches | ||
Butter | 845 | 48.6 |
Low fat margarine or no fat | 894 | 51.4 |
Cream | ||
Daily or sometimes a week | 1,015 | 58.8 |
Seldom or never | 711 | 41.2 |
Combined consumption of dairy fat | ||
High fat (fat milk and/or butter and/or cream) | 1,373 | 79.9 |
Low fat (low fat milk and no butter and seldom/never cream) | 346 | 20.1 |
Bread | ||
White or rye bread | 503 | 28.9 |
Wholemeal bread | 1,239 | 71.1 |
Fish | ||
< twice a week | 1,622 | 93.2 |
≥ twice a week | 119 | 6.8 |
Fruit and vegetables daily | Low dairy fat intake | Wholemeal bread | Fish ≥ twice a week | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Yes | No | Yes | No | Yes | No | Yes | No | |||||
(n = 1,155) | (n = 583) | (n = 346) | (n = 1,373) | (n = 1,239) | (n = 503) | (n = 119) | (n = 1,622) | |||||
mean/% | p1 | mean/% | p1 | mean/% | p1 | mean/% | p1 | |||||
Age, years | 50.1 | 50.2 | 0.687 | 50.7 | 50.0 | 0.057 | 50.6 | 49.2 | <0.001 | 50.9 | 50.2 | 0.180 |
Body mass index, kg/m2 | 26.5 | 26.3 | 0.227 | 26.9 | 26.2 | <0.001 | 26.4 | 26.3 | 0.620 | 26.2 | 26.4 | 0.563 |
s-Low density lipoprotein, mmol/L | 3.77 | 3.86 | 0.087 | 3.82 | 3.83 | 0.878 | 3.82 | 3.86 | 0.449 | 3.91 | 3.82 | 0.323 |
Systolic blood pressure, mm Hg | 132.4 | 134.1 | 0.062 | 136.9 | 132.6 | <0.001 | 133.6 | 133.3 | 0.688 | 134.0 | 133.4 | 0.528 |
Physical workload, units | 190.9 | 200.2 | 0.034 | 168.9 | 204.2 | <0.001 | 200.8 | 188.6 | 0.004 | 177.7 | 198.4 | 0.010 |
Farmer, % | 56.3 | 57.1 | 0.752 | 39.3 | 61.3 | <0.001 | 58.1 | 53.7 | 0.090 | 49.6 | 57.4 | 0.096 |
Daily smoker, % | 17.0 | 26.5 | <0.001 | 19.1 | 24.7 | 0.027 | 21.1 | 28.5 | 0.001 | 26.9 | 23.0 | 0.336 |
number | Coronary heart disease | ||||
---|---|---|---|---|---|
number of cases | % | Crude OR1 | 95% CI2 | ||
Fruit and vegetables | |||||
Less than daily | 1,155 | 103 | 8.9 | 1 | |
Daily | 583 | 35 | 6.0 | 0.65 | 0.44–0.97 |
Milk | |||||
High fat | 838 | 55 | 6.6 | 1 | |
Low fat | 908 | 83 | 9.1 | 1.43 | 1.00–2.04 |
Spread on sandwiches | |||||
Butter | 845 | 64 | 7.6 | 1 | |
Low fat margarine or no fat | 894 | 74 | 8.3 | 1.10 | 0.78–1.56 |
Cream | |||||
Daily or sometimes a week | 1,015 | 65 | 6.4 | 1 | |
Seldom or never | 711 | 68 | 9.6 | 1.55 | 1.08–2.20 |
Combined consumption of dairy fat | |||||
High fat (fat milk and/or butter and/or cream) | 1,373 | 93 | 6.8 | 1 | |
Low fat (low fat milk and no butter and seldom/never cream) | 346 | 40 | 11.6 | 1.80 | 1.22–2.66 |
Bread | |||||
White or rye bread | 503 | 40 | 8.0 | 1 | |
Wholemeal bread | 1,239 | 97 | 7.8 | 0.98 | 0.67–1.44 |
Fish | |||||
< twice a week | 1,622 | 128 | 7.9 | 1 | |
≥ twice a week | 119 | 10 | 8.4 | 1.07 | 0.55–2.10 |
Model 11 | Model 22 | |||
---|---|---|---|---|
OR | 95%CI | OR | 95%CI | |
Not fruit and vegetables daily and | ||||
high intake dairy fat (n = 926) | 1 | 1 | ||
Not fruit and vegetables daily and | ||||
low intake dairy fat (n = 177) | 1.08 | 0.61–1.90 | 0.92 | 0.51–1.67 |
Fruit and vegetables daily and | ||||
high intake dairy fat (n = 406) | 0.36 | 0.20–0.66 | 0.39 | 0.21–0.73 |
Fruit and vegetables daily and | ||||
low intake of dairy fat (n = 154) | 1.63 | 0.96–2.77 | 1.70 | 0.97–2.98 |
Bread | ||||
White or rye (n = 491) | 1 | 1 | ||
Wholemeal bread (n = 1,172) | 0.93 | 0.62–1.40 | 0.87 | 0.57–1.33 |
Fish | ||||
< twice weekly (n = 1,549) | 1 | 1 | ||
≥ twice a week (n = 114) | 1.18 | 0.60–2.35 | 1.00 | 0.49–2.06 |
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Holmberg, S.; Thelin, A.; Stiernström, E.-L. Food Choices and Coronary Heart Disease: A Population Based Cohort Study of Rural Swedish Men with 12 Years of Follow-up. Int. J. Environ. Res. Public Health 2009, 6, 2626-2638. https://doi.org/10.3390/ijerph6102626
Holmberg S, Thelin A, Stiernström E-L. Food Choices and Coronary Heart Disease: A Population Based Cohort Study of Rural Swedish Men with 12 Years of Follow-up. International Journal of Environmental Research and Public Health. 2009; 6(10):2626-2638. https://doi.org/10.3390/ijerph6102626
Chicago/Turabian StyleHolmberg, Sara, Anders Thelin, and Eva-Lena Stiernström. 2009. "Food Choices and Coronary Heart Disease: A Population Based Cohort Study of Rural Swedish Men with 12 Years of Follow-up" International Journal of Environmental Research and Public Health 6, no. 10: 2626-2638. https://doi.org/10.3390/ijerph6102626